Lv4
416 积分 2026-03-09 加入
Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying
10天前
已完结
Approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI
10天前
已完结
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
10天前
已完结
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
10天前
已完结
Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)
2个月前
已完结
Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products
2个月前
已完结
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies
2个月前
已完结
Bioactive peptides from shrimp shell processing discards: Antioxidant and biological activities
3个月前
已完结
Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)
3个月前
已完结
Trends in shrimp processing waste utilization: An industrial prospective
3个月前
已完结
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